Apple Brined Smoked Pulled Pork in the Pellet Smoker
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- Опубліковано 3 гру 2021
- *THE ROAD TO 50,000 SUBSCRIPTIONS*
You can really add a lot of extra flavor by brining your pork butt prior to smoking it. I like this brine recipe because it is simple and uses ingredients that are readily available.
Enjoy :)
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Why not water in the water pan? Does that help you get a better crust for something like this?
Hi, Javier. You can put water in the pan if you like. I am in a cold climate and when I put water in the pan this time of the year I get a lot of condensation and it drips back down on the food. The condensation drip comes from the inside of the chimney cap.
@@WeekendWarriorBBQ oh I see, makes complete sense Never had to deal with that down in south Texas
Thanks for the reply and look forward to more videos. You started my interest in smoking bbq and I’ve since graduated to offset smoker and selling bbq as well as selling my own seasonings and rubs now
Congrats on starting your business and I feel honored to have played a small role in inspiring you :) Do you sell you seasoning and rubs online?
@@WeekendWarriorBBQ I sell locally right now I’ll gladly send you a set of my stuff for free man. Just let me know how somehow and it’s done
Let the people know how to find you if you are on FB or other social platforms. We have a huge Texas following. If not, let’s keep in touch and when you are ready I will share your links.
Each time you opened the door it looked better and better. Man does that thing look good.
I made it this past Sunday. I cooked my at 250F, wrapped 160F & cooked @275 until 205F. Rested 50 min in cooler. I’ve done a lot of pulled pork previously, but this was probably the most tender & juicy on I ever made. Thanks for recipe!! Keeper.
Awesome !! Can’t wait to try this. Thanks for all the help.
Thank you for another awesome video. You are the man!
This is making my mouth water!
YUM YUM YUM!
Going to try this with one of mine cause it sure sounds and looks yummy. Keep up the yummy videos
That looks great man!
Yeah Baby, I’m hungry now!!! 😆😆
I’m going to have to try this for the next cook. Thx for the video
Another magnificent video Mike, pork is such an underrated meat however you have taken it to another level….loving these videos they have given me loads of inspiration and ideas, please keep them coming
Ssssh!!!! Let's keep it that way lest it gets more popular (and expensive!) So....um... Pork sucks! Booo pork!!!
Haven't smoked a pork butt for a few months now. Might have to give this a try before it gets too cold here in Iowa. Keep up the great vids man! Cant watch these without getting hungry. lol
Amazing. Great job myfriend
Wow drooling!!
Thank you, Sang!
Look at you grow ! Another great looking cook Mike !
Thanks, Bubba! I hope you are doing well
@@WeekendWarriorBBQ- So far so good thanks
Fantastic sandwich my friend 🔥🎉👍
Awesome video 👌
Thanks for the tips! You are the reason I have started smoking … not cigarettes
You’re welcome! And thank you for trusting me with your bbq content
@@WeekendWarriorBBQ keep the content coming brother, let’s smoke out and spread the love of the meats!
Looked tasty
Mike! Once again, this looks outstanding! Thanks for the new video.
Love your channel keep doing your great work The pork butt looked amazing I will be trying that thanks for the information may God bless you and your family
That’s one of the best looking pork butts I’ve seen Mike! That brine and rub brought out a great color and sounds like an awesome flavor! I always look forward to your videos and recipes Mike! Nicely done! Cheers buddy!
Thank you, Jay. I highly recommend Tuffy Stone's cookbook titled, Cool Smoke. You will get a lot of ideas/inspiration.
Thanks for the info Mike, I’ll look for it.
I find that a little hotter and not wrapping works really good on a pork but. thanks for the videos. Definitely going to try the brine.
Hmm, must try that, looks pretty good. Did the turkey this year and never thought about the butt though
_Brine Recipe_
32 oz apple juice
1/3 cup salt
1/3 cup coriander seed
1/3 cup brown sugar
2 tbls while black peppercorns
1/3 cup fennel seeds
3 tsp red pepper flakes
Love the idea of Brine for a pork but, will be doing this my next smoke
GO BROWNS!!!!
Welcome
I need to try the hot and fast method
Looked like a great sandwich, yum. What determines whether you put water in the tray inside your smoker or not? Thanks for the video.
My question as well. My manual says always keep water in the tray
🔥🔥🔥
Go Browns.
Would you bde able to tell me where you got the prep table? I love the videos thanks!
They sell them on Amazon, at least that’s where I got mine.
I always heat my brine to help the flavors mingle faster when time isnt on your side… obviously let it cool before adding your meat
Hi there love your videos all the way here in New Zealand .
Quick question I am waiting for my Pit boss series 3 vertical smoker coming tomorrow. I see a lot of videos about priming. My question is how many pellets have to be in the burn pot before you are good to go.
Hope this makes sense
Thanks
Congrats on the new smoker. As soon as that first pellet falls into the pot you are good to go. The igniter rod is on a timer and you dont want it to turn off before the pellets make contact. Thats all it is.
Thanks for the reply. Have her set up and all burned in. ready for full day tomorrow smoking.
How Accurate is that meat prob where did you get and price range thanks
I hate fennel, and can’t have salt, but that looks awesome!
how many ounces of juice? appears to be 64oz bottle.
Where did you get that prep table from? I need something like that
I bought it off Amazon. Search for Keter Unity XL
Same question. Any info on water vs no water?? I have the same smoker always use water
Hi. I have had several questions on this and I replied to one below.
Where do u get the Briner bucket from?
I have seen them at Bed Bath & Beyond and I also included a link below
My tip to people out there would be , Anytime u put a drip pan in you might as well use it as a water pan too
In the beginning of yr video where and what's the name of yr work bench or stand ...
It’s the Keter Unity XL. I bought it on Amazon about 3 yrs ago. It’s perfect for an outdoor prep cart
What model Pit Boss are you using in this video?
Hi, Bob. It is the series 5 Sportsman
@@WeekendWarriorBBQ thanks!!!!!!!
What kind of smoker do you use??? Or anyone that can help me.... I have a really good smoker but I want to upgrade
This is the Pit Boss Series 5 Sportsman. What kind of smoker do you have now? I recommend a drum smoker if you don’t have one.
@@WeekendWarriorBBQ I have a master built (can't remember the series) but it has I believe 4-5 racks.... Last time I used did a whole beef rack of ribs..... It's pretty good, but I want something bigger n better
where did you get that knife from?
Hi, Sean. Google Serbian Chef Knife. There are a lot of them out there. I bought the Nikos Knife.
what type of wood did you smoke with?
Hi, Austin. I used hickory flavored pellets on this cook.
Tried the brine on my pork shoulder. Had it brine for 24 hrs. Smoked it for 8 hrs. I was surprised that the brine didn't penetrate as much as I was expecting. I didn't get any of the flavor from the brine if at all. Should I have brined for 2 days?
Did you let the brine sit in the refrigerator for a day by itself? If so, two days in the brine wont hurt.
@@WeekendWarriorBBQ Yep, made the brine, had it chill for 24 hr, then had the roast brine for 24hr.
Yeah maybe try it for two days or add a little more salt. We made this several times prior to the video and it had an awesome apple flavor to it.
@@WeekendWarriorBBQ gotta finish off this last one =P but i'll definately give it another go since the recipe is a real similar one i use for my tukey's.
I cook my pork butt at 225. Is there any noticeable difference in tenderness cooking at 300-325?
The only difference I can tell is the smoke flavor. Not as Smokey but it is just as tender and tastes great.
Which of Steven’s books was this recipe in??
Tuffy Stone Cool Smoke. It’s his apple brine
@@WeekendWarriorBBQ Thanks!!!!
Mike I saw the Brownies flag, are you in Ohio? Dayton area here.
Hi, Travis. I’m in Cleveland.
I’m in Cincinnati
I've yet to brine a pork butt, but after watching this I may just give it a go. Nice looking pork butt and sandwich Mike!
Thank you, Rus! Happy Holidays
nothing in the pan - apple juice,water??
I see you have removed the piggies logo for you own my question is who made it and would they take orders
Wow 50$ for a bucket I'll pass TY, but on another note we picked up pork butts fo99cents pound. Have frezzer stocked up wit a few for smoking will do some smoke pulled pork, some boudin and if I can score some venison sausage. Bon-apttee.
I would of added some of the dripping juices back into that shredded meat to make it juicier
How much flavor does the brine bring? ...mayo on a bbq pulled pork sandwich is wrong on so many levels.
Where do you live? Maybe we have to get together for a Browns/Steelers game
Cincinnati
Another awesome video. Learning a lot from your videos. You need to ditch the Browns flag though. Just sayin. Lol
lol. Just the sight of that flag angers a lot of people.
Fat side up?
You can do it fat side up or fat side down.